Jay's Recipes


【Watermelon radish pickles with amazake & shio-koj】Jay’s Hacco-licious Recipes vol.22

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

【Watermelon radish pickles with amazake & shio-koj】Jay's Hacco-licious Recipes vol.22


2pcs Watermelon radish
1/2 cup Amazake
1/2 cup Shio-koji
1tbsp vinegar


1, Peel and cut any style you’d like. Into dice, slice.. Or use cookie cutter.
2, Mix amazake, shio-koji and vinegar well, and pour in a container.
3, This is optional, but if you cut radish into some flower shapes, it’s good idea to put some yellow thing, like chopped yellow pepper.
4, Place cut radish in a container.
5, Keep in the refrigerator for a couple of days, mix sometimes.

Jay’s note

I’m really missing cherry blossom season in Japan. That is a reason why I cut watermelon radish into cherry blossom shape. Using Japanese knife skill to make flower shape is art of Japanese cuisine. Cookie cutter may work.

Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style